• Research in Plant Disease
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• 제14권3호
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• pp.205-209
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• 2008

This research was carried out to elucidate the causes of fruit skin browning in 'Mansu' pear for the last 2 years. It was observed that skin browning was induced even by the small mechanical injury produced during grading and packing for the market supplies after harvest on the fruits of 'Mansu' pear. The incidences of fruit skin browning in pears treated with artificial mechanical injuries were investigated between 'Niitaka' and 'Mansu' pears. The results showed that fruits of 'Mansu' are more susceptible to skin browning than those of 'Niitaka', We also found that the epidermis of fruits in 'Mansu' pear was thinner than that of 'Niitaka', and that there was lower incidence of fruit browning in epidermis of pears with high chlorophyll content than those with low chlorophyll content. The skin browning in fruits could be considerably reduced by sorting and grading them wrapped with paper bags for the fruits of 'Mansu' pear.

• Horticultural Science & Technology
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• 제19권1호
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• pp.48-53
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• 2001

The study was conducted to examine the storage potential of recently developed oriental pears, 'Kamchun' and 'Chuhwang'. The content of soluble solids of 'Kamchun' pears was above 13.2% but the acidity was below 0.082% at three harvest dates. Although skin browning disorder did not occur in 'Kamchun', about 40% of fruits were affected by core breakdown especially when harvested after middle of October. In contrast, flesh browning was also observed in early harvested fruit. Flesh firmness of 'Chuhwang' was higher than that of 'Kamchun' at harvest as well as after storage. The acidity of 'Chuhwang' was constantly higher than that of 'Kamchun'. Severe skin browning (approximately 80%) occurred in 'Chuhwang' pears regardless of harvest dates. Also, more flesh browning disorder was found in fruit harvested early in the season. Further research is required to determine the optimum harvest date of both cultivars and postharvest managements to inhibit the physiological disorders.

• Korean Journal of Agricultural Science
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• 제19권2호
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• pp.145-152
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• 1992

This experiment was planned to find a proper postharvest handling technique of 'Niitaka' pears for storage. The effect of polyethylene film wrapping, ethylene scrubber, and Prolong application on maintanence of freshness were compared in prestored fruit.(60 days at $0^{\circ}C$). Weight loss was confirmed to be a major factor responsible for freshness loss during storage. Polyethylene film wrapping greatly reduced weight loss during storage but increased light skin browning. Also, in long-term storage, polyethylene film wrapping appeared not to be appropriate due to the severe occurrence of tissue senescence and/or senescence breakdown. Prolong application was found not to be effective on reducing weight loss as well as keeping freshness. Ethylene scrubber in polyethylene film wrapping effectively reduced the occurrence of light skin browning.

• Journal of the East Asian Society of Dietary Life
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• 제18권6호
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• pp.981-988
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• 2008

This study was conducted to develop functional black soy sauce with (S2) and without (S3) an outer skin and then compare these products to a control soy sauce (S1). In addition, the effects of different fermentation periods on the pH, buffering power, titratable acidity, total acidity, salt content, and browning and Lab value were evaluated. Furthermore, the antioxidative activities of the black soy sauce were compared to those of the control soy sauce based on the total phenolic compounds and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The pH and buffering power of S2 were lower than of S1 and S3, while the titratable acidity and total acidity were higher. The salt content of all samples decreased after 60 days of fermentation, after which it increased slightly for up to 180 days. Additionally, the browning intensity of all samples increased as the fermentation periods increased, with the browning intensity at 420 nm of S1 being the highest followed by S3 and S2. After 150 days of fermentation, the L value of S1 was higher than that of S2 and S3, but the while a value of S2 was higher than those of S1 and S3 and was increased as the fermentation periods. Moreover, the b value of S1 was the highest at the end of the fermentation period, followed by the b values of S3 and S2. The amount of total phenolics in S1 was greatest, followed by S2 and S1. Conversely, the DPPH radical scavenging activity of S2 was the highest, followed by S3 and S1. Finally, the TBA value increased rapidly from day 30 to day 180 of the fermentation period, and the TBA value of S2 was lower than those of S1 and S3.

• Korean Journal of Agricultural Science
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• 제24권2호
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• pp.290-297
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• 1997

Danored is considered as the most favorable grape variety for national wine manufacturing in terms of sugar, organic acid contents, annual production amount, as well as quality control convenience after harvest. This study was canied out to know the influence of suspended solid(SS) and skin contact time(SCT) with Danored variety on the white wine quality. The results are summarized as follows; 1. Suspended solid and skin contact time did not greatly influence on the chemical composition of Danored juice. But skin contact time provided slightly increaseness to the content of phenol compounds 2. Suspended solid accelerated fermentation rate of white wine manufacturing. Although the content of suspended solid are less amount than 0.3% in must, wine fermentation was completed to dryness in concentration of sugar. 3. When the content of suspended solid was around 3%, higher alcohol in white wine was increased by the 20%. This result is relatively small increasement compared to the other reported results. 4. Because Danored contained less amount of phenol compounds comparison with other grape varieties, browning capacity in white wine was much favorable to quite low concentration. Especially, phenolic compounds was decreased remarkably as one of fermentation characteristics of Danored variety. 5. As a result of sensory evaluation, wine quality was A-1> B-1> A-2> B-2 in its favorable ranking orders. It was so concluded that A-1 might be the most acceptable one from this study.

• Journal of Korean Society of Forest Science
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• 제106권1호
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• pp.26-32
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• 2017

We studied the effects of dip treatments of natural extracts (Camellia sinensis, Angelica gigas, Astragalus membranaceus, Glycyrrhiza uralensis: 1% extract) on the quality of peeled 'Daebo' chestnut. After dipping treatment peeled chestnuts were vacuum packaged with $75{\mu}m$ PE+Nylon 7-layer film then stored in $4^{\circ}C$ incubator for 35days. The quality changes including the surface color and off-odor were evaluated for storage days. The natural extracts dipping treatment on peeled chestnut was effective on skin browning inhibition. Especially, Astragalus membranaceus and Glycyrrhiza uralensis extract treatments was significantly effective in reducing surface browning. The color change (${\Delta}E$) of peeled chestnut was the highest (5.6) in control, whereas that was the lowest (3.4) under Astragalus membranaceus extract treatment at 35 storage day. The natural exteacts treatments had no effect on the weight, the mositure loss rate, the firmness and the soluble solid contencts of peeled chestnuts during storage after treatment. The decaying rate of peeled chestnut was 9.0% in control, 9.0% in Camellia sinensis extract treatment, 9.0% in Angelica gigas extract treatment, 21.0% in Astragalus membranaceus extract treatment, and 7.0% Glycyrrhiza uralensis extract treatment at 35 storage day. Sensory evaluation revealed significant differences in off-odor and color attributes. After all, the score of overall sensory evaluation was the lowest in Astragalus membranaceus extract treatment and the highest in Glycyrrhiza uralensis extract treatment. As the results, the natural extract treatments, especially with vacuum packing after Glycyrrhiza uralensis extract treatment, extended the shelf-life of the peeled chestnut by inhibiting the surface browning.

• The Korean Journal of Food And Nutrition
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• 제12권5호
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• pp.478-483
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• 1999

This study was conducted to investigate functional properties of 70% acetone extract in different parts of two potato varieties. 'Superior' and 'Atlantic' potato were processed by following method. Potatoes are washed, peeled, sliced and steamed before hot air drying for flesh and peel powder. Hunter's L and b values of flesh powder from blanched 'Superior' potato were higher than flesh powder from fresh 'Superior' potato. Discoloration of 'Superior' potato was inhibited by steam blanching. Contents of total polyphenol and chlorogenic acid in the 70% acetone extract of 'Superior' potato were higher than those of 'Atlantic' potato paticularly in the blanched flesh and peel. But flavonoid was not detected in flesh extract. The phenolic concentration was not decreased by the heat treatment. The nitritescavenging and electron donating ability was greatest at the tuber peel including the skin and cortex tissue 1mm beneath the skin. From the above results browning reaction and polyphenol contents in different parts of potato slices were dependent on cutivars. Peels contained more polyphenols than those from the flesh. The results indicate that potato peel extract of steam blanched plus hot air dried potato tuber showed the effectiveness as a natural nitrite scavenger and antioxidant.

• Journal of the Society of Cosmetic Scientists of Korea
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• 제44권2호
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• pp.125-131
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• 2018

Ascorbic acid (Vitamin C) has been widely used in skin care formulations. Due to its remarkable effects on anti-oxidation, collagen biosynthesis and whitening, ascorbic acid is considered as an effectible anti-aging active ingredient. But, the instability problems of ascorbic acid in cosmetic formulation such as oxidation, browning and changes in smell is the difficult issue to be overcome for the application of high concentration of ascorbic acid. We tried to stabilize the ascorbic acid in non-aqueous liquid formulation that contains polyol solvent at first. The non-aqueous system was effectible to reduce oxidation. But, ascorbic acid was crystallized in the non-aqueous formulation at the low temperature below $5^{\circ}C$. We tried to develop way to stabilize the ascorbic acid in aqueous solutions to solve the crystallizing problem. In this study, we search the optimal ratio of antioxidant combination, such as zinc sulfate, glutathione and curcuma longa (turmeric) root extract. Formulations were stored at - $16^{\circ}C$, $5^{\circ}C$, $25^{\circ}C$, $40^{\circ}C$, $50^{\circ}C$ and cycle($5-40^{\circ}C$) (in incubator) for a period of eight weeks to investigate their stability. In the stability analysis, the test parameters consisted of color, scent, phase separation and sedimentation. Ascorbic acid stability was checked by HPLC analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• 제39권2호
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• pp.186-192
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• 2010

Skin wrinkles typically appear as a result of aging processes. One of causes may be the nonenzymatic glycation followed formation of browning products called advanced glycation endproducts (AGEs), an irreversible cross-linked protein. The accumulation of glycated collagen cross-linked in skin inhibits the formation and function of skin tightening agents such as collagen and elastin. To development for anti-wrinkle ingredients from edible plants, MeOH and hot-water extracts were prepared and evaluated for their inhibitory effects of AGEs formation. The activities of both extracts from bay laurel (Laurus nobilis), cinnamon (Cinnamomum loureirii), clove (Eugenia caryophyllate), oregano (Origanum vulgare), rosemary (Rosemarinus officinalis), savory (Satureja hortensis) and star anis (Illicium verum) of western spices, and blackberry (Rubus coreanus), dayflower (Commelina communis), Epimedium koreamun (whole), termunalia frutus (Terminalia chebula) and turkestan rose (Rosa rugosa) of medicinal plants were higher than the others. Of Korean vegetables, however, MeOH and hot-water extract from only Asters caber and green tea showed higher activities, and no activity in Korean marine plants (seaweeds).

• Korean Journal of Agricultural Science
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• 제20권1호
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• pp.1-8
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• 1993

This study was conducted to find the potential of polyethylene wrapping, ethylene scrubber, and Prolong as postharvest application in oriental pear, 'Niitaka'. Polyethylene film($30{\mu}m$) wrapping greatly reduced weight loss during storage for 80 to 110 days but the occurrence of dark skin browning became severe because of high humidity in polyethylene bags. Also, in long term storage of 110 days, parts of fruit developed uneven skin disorder or rupturing of cuticle layer. Ethylene scrubber reduced uneven skin disorder but no beneficial effect was found on the prevention of core breakdown. This indicates that the ethylene scrubber probably be effective when applied dicrectly to the storage room. The immediate application of Prolong to harverted fruit was confirmed not to be useful as postharvest treatment in 'Niitaka' pears.